Recipes Included On This Page Tomato Flowerpots - Four Seasons Tuna-Broccoli Souffle - Nabisco Turkey Lavosh Sandwich - The Spa at Doral Turkey with Lemon Sauce Tuscan Chicken Piccata Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tomato Flowerpots - Four Seasons Recipe By :Exec chef Elmar Prambs, The Riverside Cafe, Austin Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium tomatoes 1 small head baby lettuce 32 enoki mushrooms 4 teaspoons chopped fresh chives Herbs edible flowers FLOWERS: organically grown nasturtiums, roses, violas, alyssum, or bluebonnets. Cut tops of tomatoes off and remove seeds. Arrange baby lettuce, enoki mushrooms, chives, herbs, and edible flowers inside tomatoes. SOURCE: Exec chef Elmar Prambs, The Riverside Cafe, The Four Seasons Hotel, 98 San Jacinto, Austin, Texas. Posted to Fareshare by kitpath@earthlink.net 4/15/99 - - - - - - - - - - - - - - - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more * Exported from MasterCook * Tuna-Broccoli Souffle - Nabisco Recipe By :Nabisco recipes online 1998 Serving Size : 6 Preparation Time :0:50 Categories : Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups 1% milk 1/2 cup Cream of Wheat Cereal -- plus 2 tablespoons Cream Of Wheat -- divided use 10 ounces frozen chopped broccoli -- thawed and well drained 6 ounces tuna in water -- drained and flaked 1 cup shredded reduced fat Cheddar cheese 1/2 cup egg substitute 1. Heat milk just to a boil in a large saucepan over high heat; slowly sprinkle in 1/2 cup cereal, stirring constantly. Return mixture to a boil; reduce heat. Cook and stir until thickened, about 2 to 3 minutes; remove from heat. 2. Stir in broccoli, tuna and cheese; blend in egg substitute. 3. Spoon into lightly greased 1 1/2-quart casserole dish that has been sprinkled with remaining 2 tablespoons cereal. Bake at 400F for 30 minutes or until puffed and golden. Serve immediately. 22% cff (228 cals, 5g fat). est by mastercook TIME: Prep: 10 mins.; Cook: 40 mins.; Total: 50 mins. Posted to FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Lavosh Sandwich - The Spa at Doral Recipe By :The Spa at Doral, Doral Florida Serving Size : 5 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces lavosh bread 4 ounces sun dried tomatoes 2 tablespoons balsamic vinegar 1 cup white wine 3 ounces artichoke (canned) -- rinsed, thin sliced 1 clove garlic -- minced 3 ounces onion -- thinly sliced 1 cup mixed greens such as endive,red oak, baby bibb or chicory 4 ounces turkey breast (cooked) -- thinly sliced Spread the lavosh out on a table. In a saucepan, combine sun-dried tomatoes, vinegar and wine. Bring to a boil. Reserve cooking liquid. Puree cooked sun dried tomatoes in a food processor, adding reserved liquid to form a paste. Spread the sun dried tomato paste evenly on lavosh bread. Place remaining ingredients evenly over the paste. Roll the lavosh and it's ingredients into a jelly roll. Cut evenly into 10 pieces. A serving is two pieces. Per serving: 230 calories 3 g fat The Spa at Doral, FL - Guests at The Spa at Doral can relax in its formal gardens, take a mineral bath beneath a cascading waterfall, or stroll among its statuary, bubbling fountains, and hidden courtyards. Inspired by the great spas of Europe and designed to resemble a Tuscan villa, The Spa is located on the grounds of the famed Doral Golf Resort in Florida. Spa guests are accommodated in 48 lavish marble-decorated suites, many with two bathrooms. Six are grand suites, decorated by Piero Pinto of Milan, with original art work and custom-made furniture and beds. Recipe The Spa at Doral, Doral FL. recipe online at www.spafinders.com Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey with Lemon Sauce Recipe By :McCall's Magazine, Jan. '99 "Fast Low-fat Family Dinners" Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 (1/4"thick) turkey cutlets -- (3 oz. each) 3 tablespoons all-purpose flour -- mixed with -- 1/2 tsp. salt and pepper olive oil cooking spray 1 cup fat-free chicken broth 2 tablespoons minced shallots 1 teaspoon grated lemon rind 1 tablespoon lemon juice 1 tablespoon capers 1/2 teaspoon cornstarch 2 tablespoons chopped parsley 1 teaspoon unsalted butter Steamed broccoli florets -- as accompaniment cooked orzo -- as accompaniment Coat turkey with flour mixture. Heat large nonstick skillet over High heat. Remove from heat; with spray, coat bottom; return to heat. Add 2 cutlets; cook 1 1/2 minute. Coat cutlets with spray, turn over. Cook 1 1/2 minutes until no longer pink in center. Remove to plate. Cook remaining cutlets; remove to plate. To skillet, add 3/4 cup broth and shallots; simmer 3 minutes. Add zest, juice and capers; cook 30 seconds. Stir cornstarch into remaining broth; add to skillet. Bring to a boil. Off heat, add parsley and butter. Spoon over cutlets. Serve with accompaniments. Per serving: 140 calories, 23 g protein, 7 g carbohydrate, 2 g fat, 64 mg cholesterol, 55 mg sodium McCall's Magazine, Jan. '99 "Fast Low-fat Family Dinners" MC formatting and Posted on FareShare 4-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan Chicken Piccata Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 PERDUE® INDIVIDUALLY FROZEN® Boneless -- Skinless Chicken Breasts 2 tablespoons olive oil Flour for dredging Salt and ground pepper to taste 4 ounces proscuitto or thinly sliced ham -- slivered 1/3 cup white wine or chicken broth 2 teaspoons fresh lemon juice 1 tablespoon butter or margarine 1 tablespoon chopped -- fresh parsley (1-2) Rinse breasts under cool water to remove ice. Pat dry with paper towels. In large, nonstick skillet over medium heat, heat oil. Meanwhile, combine flour, salt and pepper on plate. Dredge breasts in seasoned flour, patting off excess. Sauté 5 minutes on each side. Reduce heat to medium-low; continue cooking 5 minutes longer on each side. Remove chicken to warm platter. Add slivered proscuitto to skillet; sauté 1 minute. Remove from skillet and place over chicken. Add wine to skillet and cook 1 minute to incorporate pan juices, stirring constantly. Add lemon and remove from heat; swirl in butter. Pour sauce over chicken and garnish with parsley. Posted on FareShare 4-99 by Robin GrassRats@aol.com - - - - - - - - - - - - - - - - - - -

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